🍚💛 Nonna Pia’s Mouthwatering Risotto Milanese – Golden, Creamy, and Pure Italian Elegance!
When Nonna Pia made Risotto alla Milanese, the kitchen glowed as golden as the dish itself. This saffron-infused risotto, native to Milan, wasn’t just a side — it was a showstopper. Velvety, rich, and delicately aromatic, it’s a recipe that showcases how simple ingredients can become something extraordinary with care, patience, and love.
Nonna always said, “Risotto can’t be rushed — it must be stirred with your soul.” And she meant it. She’d gently toast the arborio rice, slowly ladle in warm broth, and stir continuously until the grains were tender yet al dente, swimming in a creamy pool of saffron-colored glory. A final swirl of butter and Parmesan sealed the deal.
Traditionally served alongside ossobuco, this risotto was also one of Nonna’s favorite stand-alone comfort meals — especially on a quiet evening with a glass of wine and a story to tell.
🍴 Nonna Pia’s Risotto alla Milanese Recipe
Ingredients:
- 1½ cups arborio rice
- 4 cups chicken or beef broth (kept warm)
- 2 tbsp unsalted butter (plus 1 tbsp for finishing)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- ½ cup dry white wine
- 1/4 tsp saffron threads
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions:
- Steep the saffron:
In a small bowl, add 2 tbsp warm broth over saffron threads. Let it steep while preparing the risotto. - Sauté the aromatics:
In a heavy saucepan, heat butter and olive oil over medium heat. Add chopped onion and cook until soft and translucent. - Toast the rice:
Stir in the arborio rice and toast for 1–2 minutes until edges are translucent. - Deglaze with wine:
Add white wine and stir until it’s absorbed. - Add broth gradually:
Begin adding warm broth one ladle at a time, stirring constantly and waiting for it to absorb before adding more. - Add saffron:
After about 10 minutes, stir in the saffron with its liquid. Continue cooking and stirring for a total of 18–20 minutes, until rice is al dente and creamy. - Finish the risotto:
Stir in remaining tablespoon of butter and Parmesan. Season to taste. - Serve hot, with extra cheese on top if desired.
